Rack of Lamb in Mustard Crust

* 2 racks of lamb (at least 7-8 ribs)
* Coarse salt & pepper
* 3 cups dried bread crumbs
* ¼ c minced fresh parsley
* 1 TBS chopped fresh rosemary
* 3 minced garlic cloves (or 2 TBS from the jar)
* 1 TBS paprika
* 1 tsp dried oregano
* 2TBS parmesan cheese
* 1-1 ½ cups grainy or Dijon-style mustard
* EVOO in a spray bottle

1. Set up grill for indirect grilling (light 2 of the 3 sides and preheat, leaving the middle one off)
2. Generously season the lamb racks on all sides with salt & pepper
3. Place bread crumbs, parmesan cheese, parsley, rosemary, garlic, paprika & oregano in a baking dish and stir to mix.  Spread the mustard ALL OVER the meaty parts of the racks, using a spatula.  Then, dredge the lamb into the crumb mixture to coat on all sides with the crumb mixture.  Make sure the meat is evenly covered and sprinkle some of the crumbs and pat them with your fingers.
4. SPRAY the lamb on all sides with the EVOO
5. When ready to cook, place the racks in the center or over the burner that is NOT on “meat side up” for 25-35 mins (for medium rare) and if using a meat thermometer, it should register about 145 degrees. *** Tent the ribs of the lamb with aluminum foil to keep them from burning***.
6. When done, transfer to a cutting board and let it rest for 3-4 mins then cut and serve.

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